Make and share this Mozzarella Beef Roll Ups recipe from Food.com.
Author: looneytunesfan
Great side dish for Breakfast, Brunch or Dinner. Can be refrigerated and later warmed in the oven on 350 for 20 minutes.
Author: Chefmarimess
I made my own ground beef by grinding beef brisket, and I made salsa using my salsa recipe, but this certainly works perfectly well with prepared ingredients.
Author: Late Night Gourmet
My roommate recently got me hooked on cheesetoast, but with my own variations. I love the cheese on an English muffin, and the turkey just adds that much more protein. I eat this multiple times a week,...
Author: qotw13
Make and share this Blue Cheese Onion Dip recipe from Food.com.
Author: Parsley
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might...
Author: Engrossed
This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.
Author: Irmgard
Make and share this High Protein Banana Oat Ricotta Muffins With LSA recipe from Food.com.
Author: yasbean
These savory little appetizers are geared to please the olive-lover in the crowd. Can be frozen before baking. If doing so, place directly into oven from freezer and extend the baking time by just a few...
Author: skat5762
Make and share this Ricotta Gnocchi With Leeks recipe from Food.com.
Author: Phil Franco
Definately beats boring old normal cauliflower cheese. Passed on to me by a friend, and I now never make it any other way. Can replace vegetable ingredients with anything else. My family love when I make...
Author: dawnedux
Husband didn't keep a copy of where he got this, but we did change it a little. Instead of a bread bowl, we made it into a casserole, sort of. With sliced French bread.
Author: WI Cheesehead
These are a great, quick, uncooked appetizer or lunch side dish. Use the larger cherry tomatoes, grape tomatoes are too small.
Author: Chef Shantal
Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful...
Author: lecole54
Make and share this Cherry Tomato and Shallot Salad With Blue Cheese Crumbles recipe from Food.com.
Author: gailanng
Make and share this Cheddar Cheese Spoon Bread recipe from Food.com.
Author: ratherbeswimmin
Make and share this Herb Blend for Boursin Cream Cheese recipe from Food.com.
Author: Frank Butcher
Bouchee is French for "small patty" or "mouthful". Each one of these little bites are crowned with a buttery cashew. From The Summerhouse Sampler cookbook, Columbus, Georgia.
Author: Miss Annie
Revised September 8, 2006. Just did a test run on this and it's SOOOO good! The recipe was originally from Cooking Light, however I've 'kicked it up a notch'. Unlike traditional chile rellanos, this dish...
Author: Galley Wench
Make and share this Crunchy Feta & Tomato Salad recipe from Food.com.
Author: English_Rose
I have no idea why this is called G.L.O.P. nor do I know if it stands for anything. What I do know is this is addicting! This is another recipe from one of my wonderful colleagues.
Author: rickoholic83
Layered lemon-tomato aspic is a chilled jellied salad with a punch of sweet and tart flavors.
Author: Culinary Envy